Tortilla Soup “This Mexican dish is a great use for those leftover tortilla chips.” — Janet Little This festive soup is quick to make, flavor- ful, and filling! Serve with tortilla chips and warm Corn Bread Muffins. Garnish with Monterey Jack cheese, fresh tomatoes, and avocado. COOKING DIRECTIONS: Bring 4 ½ cups water to a boil. Whisk in contents of pouch. Return to a boil, cook for 12–15 minutes. Remove from heat and let stand 5 minutes. Salt and pepper to taste. Enjoy! For additional flavor, add 2 tablespoons of butter. INGREDIENTS: Black Bean, Red Bean, Potato, Cheddar Cheese (Milk, Salt, Cheese Cultures, Enzymes), Whey, Buttermilk, Onion, Carrots, Green Chili, Garlic, Yellow Sweet Corn, Sea Salt, Red Bell Peppers, Oat Fiber, Maltodex- trin, Autolyzed Yeast Extract, Natural Flavor, Corn Starch, Sun Flower Oil, Hydrolyzed Corn Protein, Thiamine Hydrochloride, Dextrose, Disodium Inosinate, Disodium Guanylate, Disodium Phosphate, Spices. ALLERGENS: Dairy and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
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Tortilla Soup
“This Mexican dish is a great use for those leftover tortilla chips.”— Janet Little
This festive soup is quick to make, flavor-ful, and filling! Serve with tortilla chips and warm Corn Bread Muffins.
Garnish with Monterey Jack cheese, fresh tomatoes, and avocado.
COOKING DIRECTIONS: Bring 4 ½ cups water to a boil. Whisk in contents of pouch. Return to a boil, cook for 12–15 minutes. Remove from heat and let stand 5 minutes. Salt and pepper to taste. Enjoy! For additional flavor, add 2 tablespoons of butter.
INGREDIENTS: Black Bean, Red Bean, Potato, Cheddar Cheese (Milk, Salt, Cheese Cultures, Enzymes), Whey, Buttermilk, Onion, Carrots, Green Chili, Garlic, Yellow Sweet Corn, Sea Salt, Red Bell Peppers, Oat Fiber, Maltodex-trin, Autolyzed Yeast Extract, Natural Flavor, Corn Starch, Sun Flower Oil, Hydrolyzed Corn Protein, Thiamine Hydrochloride, Dextrose, Disodium Inosinate, Disodium Guanylate, Disodium Phosphate, Spices.
ALLERGENS: Dairy and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
COOKING DIRECTIONS: No cooking required. Mix with yogurt or milk as desired. Great as a snack, breakfast, and lunch.
INGREDIENTS: Rolled Oats, Rolled Wheat, Brown Sugar, Canola Oil, Coconut, Whey, Oat Flour, Almonds, Honey, Vitamin E (mixed to-copherols) added to preserve freshness.
ALLERGENS: Contains wheat, milk, and tree nuts. This product is made on equipment that also processes wheat, milk, soy, egg, and tree nuts.
“This is one of our family’s favorite breakfast meals and it’s not full of sugar!”—Jackie Stevensen
Gently toasted clusters of almonds and whole grain rolled oats for an all-natural, delicious, and healthy breakfast.
Feed your body a hearty breakfast that will deliver energy all day long.
Almond Granola
COOKING DIRECTIONS: Combine 1/2 cup oatmeal, 1 cup of water or milk, a dash of salt, and contents of one flavor packet. Stir well. Bring to a boil. Reduce heat to medium and cook about 5 minutes. Stir occasionally.
MICROWAVE DIRECTIONS: Combine 1/2 cup oatmeal, 1 cup water or milk, dash of salt and contents of one flavor packet. Stir well, cook on high 2 1/2 to 3 minutes. Stir and enjoy!
ALLERGENS: This product is made on equip-ment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
“Now I know my children are eating healthy in the morning before they leave for school.”—Jan Strode
A bowl of oatmeal is one of the healthiest breakfasts imaginable.
Shredded apple and a dash of cinnamon complement the wonderfully earthy flavor of the oat grains.
Apple Cinnamon Oatmeal
COOKING DIRECTIONS: Pancakes: Combine 2 cups pancake mix with 1 1/2 cups of water. Blend with a wire whip, batter should be slightly lumpy (do not over mix.) Pour batter on a lightly greased and pre-heated griddle (375 degrees). Cook for about 1 minute per side or until golden brown, turn-ing only once.
Waffles: Combine 2 cups mix, 1 1/2 cups of water, and 2 tablespoons oil together. Blend with a wire whip, batter should be slightly lumpy (do not over mix.) Pour batter on a lightly greased and preheated waffle iron. Cook waffles until steam stops, about 5 min-utes, or until golden brown.
Cooking Hints: For thin pancakes add more water. For thicker pancakes add less water.
“Our family enjoys them with crisp ba-con... sometimes we even have them for supper.”—Gary Hansen
The rich smell of pancakes and waffles first thing in the morning is nothing short of mouth-watering comfort!
For variety, flavor your pancake and waffle batters with the tastes you love.
Pancakes
ALLERGENS: Wheat, milk, egg, and soy.
COOKING DIRECTIONS: Combine 3 cups mix with 1 cup of water. Blend ingredients into a thick batter. Spoon batter into a greased muf-fin pan or cupcake liners, filling 3/4 full. Bake at 375 degrees for 15–20 minutes or until golden brown.
“Corn Bread muffins go great with chili or any of eFoods Global’s delicious soups.”—Beverly Stevenson
These yummy muffins are made from superb quality cornmeal and high grade flour and are a snap to bake.
A traditional staple that’s great for a quick breakfast or afternoon snack.
COOKING INGREDIENTS: Combine 3 cups of Bread Mix, 1 tablespoon of instant yeast, and 1 cup hot water. Mix for 10 minutes in an elec-tric mixer with dough hooks. (Dough can also be made by kneading by hand for 15 minutes.) Allow to rise 20 minutes. Form into a loaf and place in a greased bread pan (9”x5”). Allow to rise in a warm moist area for 30–45 minutes or until dough has doubled in size. Bake in a preheated oven at 375 degrees for 18–22 minutes. Bread should have golden brown sidewalls and bottom when baking. Sidewalls should be firm and not collapse. Turn out of pan, cover with a towel and cool before slic-ing.
Warm oven to 100 degrees F and turn off oven. Place bread loaf in oven to rise for 45 minutes. A bowl of hot water can be placed in oven to add humidity. Thump top of loaf when baking is finished. A hollow sound indicates a properly baked loaf. Add 2 Tbsp brown sugar for a sweeter taste.
“There’s nothing like the smell and taste of whole grain wheat bread just coming out of the oven!”—Steven Oliver
Who says whole wheat bread has to be dense, dry, and tasteless? This home style wheat bread is proof that won-derful flavor, texture and aroma are all possible when you simply follow the straightforward directions.
COOKING INGREDIENTS: Combine 4 cups mix with 1 cup of water. Blend by hand until mix forms a ball of dough. Add a little water if needed. Place dough on a lightly floured work surface. Roll out to about 1/2 inch thick-ness and cut out biscuits about 2” in diam-eter. Place biscuits 1 1/2” apart on a greased cookie sheet. Bake at 425 degrees F for 10–14 minutes or until golden brown. Serve immedi-ately.
Cooking Hints: Handle the dough and the bis-cuits as little as possible. Brush the tops of the biscuits with melted butter before baking. Add cheddar cheese to dough for cheesy biscuits.
“Wow! These biscuits are so light and fluffy. They taste great for breakfast, lunch, or dinner.”—Carol Beckstrand
These tender, flaky-good old fashioned Buttermilk Biscuits are easy and quick to make, and guaranteed to impress.
Follow a few simple steps and they will always turn out fluffy and delicious.
COOKING DIRECTIONS: Bring 4 1/2 cups water to a rolling boil. Whisk in contents of pouch. Reduce heat to a low boil and cook for 7–10 minutes. Remove from heat and let stand 5 minutes. Salt and pepper to taste. For additional flavor, add 2 tablespoons of butter. Enjoy!
ALLERGENS: Dairy. This product is made on equipment that also makes products contain-ing eggs, soy, wheat, dairy, and tree nuts.
“One of my favorites is Cheddar Broccoli, a quick, easy-to-put-together soup that is just plain fantastic.”—Chris Gull
This hearty version of Cheddar Broccoli Soup deserves a blue ribbon for taste. Each bite fills you with delicious warmth, especially on a cold winter’s day.
Cheddar Broccoli Soup
COOKING DIRECTIONS: Bring 4 1/2 cups water to a rolling boil. Whisk in contents of this pouch and stir well. Reduce heat and cook at a gentle boil for 12–15 minutes, stirring oc-casionally. For a thicker soup cook uncovered. Remove from heat and let stand 5 minutes prior to serving. Salt and pepper to taste. For variety try adding corn, cooked bacon or ham, clams, chicken, or shrimp.
ALLERGENS: Dairy and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
Creamy Potato Soup
“I guess you could say I’m slightly ob-sessed with the Creamy Potato Soup. It’s amazing.”—Heather Tennison
Some say our Cream of Potato is the king of rich and hearty soups. Made to please the most discriminating palate, this recipe is incredibly sumptuous and rich—slightly thicker than your average potato soup.
COOKING DIRECTIONS: Bring 4 cups of water to a rolling boil. Whisk in soup mix. Reduce heat and cook for 5 minutes, stirring occasion-ally. Enjoy!
ALLERGENS: Dairy. This product is made on equipment that also makes products contain-ing eggs, soy, wheat, dairy, and tree nuts.
Our amazing Corn Chowder is always a family favorite! Garnish with Monterey Jack cheese and fresh parsley for a sa-vory, memorable meal.
“I’ve never had better Corn Chowder in my life. Ever!”—Jen Despain
Corn Chowder Soup
COOKING DIRECTIONS: Bring 4 ½ cups water to a rolling boil. Wisk in contents of this pouch stirring well. Return to a boil, cook for 10-12 minutes or until pasta is tender. For additional flavor, add 2 tablespoons olive oil or butter. Salt and Pepper to taste. Enjoy!
INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].
ALLERGENS: Wheat and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, an tree nuts.
“There’s nothing like a hot chicken soup on a cold day. This recipe is extraordi-nary.”—Jan Strode
Our exhilarating Chicken Soup with an Italian twist will have your mouth water-ing long before you sneak a taste. Ladle some in a bowl and garnish with parme-san pita chips for even more flavor.
Italian Chicken Soup
COOKING DIRECTIONS: Bring 5 1/2 cups wa-ter to a rolling boil. Whisk in contents of this pouch stirring well. Return to a rolling boil, cover with lid, reduce heat to medium and cook for 15–20 minutes, stirring occasionally. Salt and pepper to taste. Enjoy!
INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].
ALLERGENS: Wheat and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
Enjoyed year round by millions, Chicken Noodle Soup is the classic comfort food. With a hearty, healthy flavor our version of everybody’s favorite soup will surely please adults and kids alike.
“Chicken Noodle Soup has always been my favorite soup and this version is ab-solutely amazing.”—Jack Hadley
Chicken Noodle Soup
COOKING DIRECTIONS: Bring 4 ½ cups of wa-ter to a rolling boil. Whisk in soupmix. Reduce heat, cover, and boil for 15 minutes. Enjoy.
INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Nia-cin, Thiamine Mononitrate, Riboflavin, Folic Acid)].
Soup Mix: Potatoes, Red Bean, Natural Cane Sugar, Green Bean, Oat Fiber, Carrot, Garlic, Red Bell Pepper, Onion, Tomato, Autolyzed Yeast Extract, Sea Salt, Textured Vegetable Protein (Soy Flour, Caramel color), Soybean Oil, Hydrolyzed Corn-Soy-Wheat Protein, Spices, Silicon Dioxide (Anti-Caking Agent).
ALLERGENS: Wheat and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
“In Italy, Minestrone is as much of a staple as pasta. In my family, it’s as much of a staple as in Italy.”—Anna Russo
Our one-of-a-kind Minestrone has evolved. Over the years we’ve added new veggies and adjusted the seasonings un-til we achieved culinary perfection. We think you will agree that we have found the true expression of fine Italian art.
Minestrone Soup
COOKING DIRECTIONS: Put 6 1/2 cups water in medium saucepan. Bring to a rolling boil. Stir in contents of this pouch. Return to a roll-ing boil, cover with lid; reduce heat to medium and cook for 15 minutes, stirring occasionally. Salt and pepper to taste. Enjoy!
INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].
ALLERGENS: Wheat and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
Our 5-star version of this old-world Ital-ian soup is a great value, easy to prepare and absolutely delicious. Serve with a crisp salad and a hot loaf of garlic bread for a meal everyone will crave!
“This is a simple, easy soup to prepare and my husband asks for it all the time.”—Kathy Jorgensen
Pasta Fagioli Soup
COOKING DIRECTIONS: Bring 4 1/4 cups water to a boil. Whisk in contents of this pouch. Reduce heat to medium and cook for 20 minutes. Cook uncovered for thicker soup. Remove from heat and let stand 5 minutes. Salt and pepper to taste. For additional flavor, add 2 tablespoons of butter. Enjoy!
ALLERGENS: Dairy. This product is made on equipment that also makes products contain-ing eggs, soy, wheat, dairy, and tree nuts.
“I like to cuddle up next to the fire and enjoy a nice hot bowl of Potato Cheddar soup with my mom.”—Terry Swensen
This creamy, ultra smooth soup is the perfect combination of mouth-watering flavors. What could be more comforting than a bowl of soup laden with potatoes, cheddar cheese and bacon-flavored bits?
Potato Cheddar Soup
COOKING DIRECTIONS: In medium sauce-pan, bring 2 quarts water to a rolling boil. Add contents of the separate potato pouch and let potatoes boil on high for 15 minutes. While potatoes are cooking, place contents of this packet (Cheese Sauce) into medium sized bowl. Take 2 cups of water that potatoes are cooking in and whisk into cheese mix and stir until well blended. Set aside. Drain remaining water from potatoes. Stir cheese sauce mixture into drained potatoes, return to medium high heat and cook until cheese sauce thickens. Stir continually. Salt and pepper to taste.
Cooking Suggestion: When cheese sauce has thickened, put potatoes into 9x9 baking dish and place under broiler until golden brown.
Au Gratin is a French phrase that refers to topping a dish with grated cheese or breadcrumbs. Ordinary ingredients become extraordinary in this favorite gourmet entree.
“When my family is hungry and I’m short on time, I reach for Au Gratin Potatoes from eFoods Global.”—Shauna Bowden
COOKING DIRECTIONS: Bring 4 1/2 cups wa-ter to a boil. Whisk in contents of this package and stir well. Reduce heat to rolling boil and cook for 20–25 minutes, stirring occasionally. Remove from heat and let sit for 5 minutes. For additional flavor, add 2 tablespoons but-ter.
ALLERGENS: Dairy and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
“Around our house, the Chicken Rice Casserole is a must-have!”—Emily Bateman
Features moist, tender chicken-flavored tidbits covered with melted cheddar cheese nestled in a blend of creamy rice and vegetables. An added chicken breast or two can take this charmer to a whole new level of culinary delight.
Cheesy Chicken Rice Casserole
COOKING DIRECTIONS: Pasta: Bring about 8 cups water to a rolling boil. Stir in pasta, cook for 10 minutes.
Sauce: Bring 2 cups of water to a rolling boil, add sauce/veggie mix. Reduce heat to medium. Continue cooking on a low rolling boil for 10 minutes. Remove from heat and set aside. Drain pasta. Add pasta to sauce mix and stir until pasta is coated. Salt and pepper to taste.
INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].
Featuring a rich creamy alfredo sauce that will have your taste buds jumping for joy. Our Chicken Veggie Alfredo Pasta makes an elegant meal sure to please your hungry family any day of the week!
“Just wanted to let you know the whole family loved the Chicken Alfredo Pasta!”—Ben Steed
Chicken Veggie Pasta Alfredo
is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
COOKING DIRECTIONS: Chili: Bring 5 cups of water to a boil. Whisk con-tents of this pouch until well blended. Reduce heat to medium (rolling boil) for 10 minutes, stirring occasionally.
Dumplings: Place Dumpling Mix into bowl. Add 3 Tablespoons of water or milk. With fork mix gently until dough forms ball (add a little extra liquid if needed). With a teaspoon, drop spoonfuls of dough into boiling soup; makes about 6–8 dumplings. Re-duce heat to a low boil, cover and cook for another 10 minutes. Remove from heat and let stand 5 minutes. Salt and pepper to taste. Enjoy!
Serving Suggestion: Top with grated cheese and/or sour cream.
INGREDIENTS: Chili: Red Beans, Black Beans, Onion, Celery, Red Bell Peppers, Green Bell Peppers, Garlic, Tomato, Textured Vegetable Protein (Soy Flour, Caramel Color), Soybean Oil, Hydrolyzed Corn-Soy-Wheat Protein, Autolyzed Yeast, Sugar, Spices.
“The Cheesy Cornmeal Dumplings in Chili is an everyday favorite around here.”—Randy Gage
Ever tried Cheesy Cornmeal Dumplings in a bowl of sumptuous chili? This fes-tive dish will definitely be a conversation piece at the next party you host. Turn the slow cooker on high, drop the batter in by the spoonful, and enjoy!
ALLERGENS: Wheat, soy, and dairy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
COOKING DIRECTIONS: Bring 4 1/2 cups water to a rolling boil. Wisk in contents of this pouch and return to a rolling boil. Reduce heat to medium and continue cooking for 20 minutes or until potatoes are tender. Salt and pepper to taste. For additional flavor, add 2 Tbsp butter.
ALLERGENS: Wheat and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
This hearty, economical favorite has fla-vor unequalled by any other soup on the market. Filled with juicy beef-flavored tidbits, healthy vegetables and a rich broth, this delicious soup makes a per-fect lunch or dinner.
“This Vegetable Beef Soup is so good and makes a ton so there’s plenty to go around!”—Elise Maddison
Vegetable Beef Stew
COOKING DIRECTIONS: Bring 4 cups water to a boil. Whisk in contents of this pouch and noodles pouch. Bring back to a boil and re-duce heat to a low medium boil. Cover and cook 12–15 minutes, stirring occasionally. Remove from heat and let rest 5 minutes. Salt and pepper to taste. Enjoy!
Cooking Suggestion: Top with a spoonful of sour cream or butter.
INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].
ALLERGENS: Wheat, dairy, and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
This is a better dish than you’ll find in any fine restaurant!”—Robert Smith
A delicious meal proven time and again as a genuine family favorite. The perfect choice for a night when you need a little comfort food.
Beef Stroganoff
COOKING DIRECTIONS: In medium non-stick saucepan, bring 2 quarts water to a rolling boil. Add contents of pasta pouch and cook for 12 minutes. While pasta is cooking, place dry cheese sauce into a separate medium bowl. Take 1 cup of hot pasta water and whisk into dry cheese sauce. When pasta is fully cooked, drain well and return drained pasta to saucepan. Combine cheese sauce mixture and cooked pasta in the saucepan, return to medium heat, stirring continually to prevent scorching. Cook until sauce thickens. Salt and pepper to taste. Enjoy!
INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].
ALLERGENS: Wheat and dairy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
“My kids love it. My husband loves it. And I love it. What more could I ask for?”—Karen James
Fill your life with honest goodness. Our shell-shaped pasta features a lovely creamy white cheddar sauce and other savory flavors. Perfect as a side dish or as a main course.